8.9綜合評分
66人做過這道菜
啊嗚511
是一款咸香誘人、非常日常的面包。
含水量大概70%多一點點，整體來說還是偏大水量的面團，斷口性非常好，非常適口；
一定要烤透，上色深一點會更加更加好吃；吃起來奶香奶香的，復烤后的表皮薄薄脆脆，奶香、咸香還有核桃的堅果香氣，咀嚼后回甘帶著食材本身的香甜，越吃越香~
制作之前的要點提示：
①、新手請在揉面初期預留液體作調(diào)整，根據(jù)自己的面粉靈活調(diào)整一下水量。
②、干酵母用量為鮮酵母的1/3。
③、請嚴格控制面團溫度。
④、烤箱預熱要充分，面團末發(fā)酵完成之前就要提前預熱烤箱，避免發(fā)酵完成烤箱未完成預熱的情況下面團發(fā)過。
用料
#12個
面團
面包粉
450克
低粉
50克
鮮酵母
15克
8.5克
35克
奶粉
20克
煉乳
35克
牛奶
390克
黃油
30克
老面
100克
加入面團
核桃仁
200克
裹入
有鹽黃油
6g/個
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- 后油法打面
面團材料中黃油之外的所有食材稱重，放入廚師機攪拌缸，低速1或者2檔攪拌半分鐘，無干粉后提速到6-7檔打面。
PS:新手請記得預留液體的量調(diào)整。
- 6-8分鐘左右的時候隨著攪拌面筋逐漸形成，面團可以拉開相對粗糙的大片膜，加入軟化的黃油
- 檔大概1-2分鐘將黃油揉進去之后，轉(zhuǎn)6檔繼續(xù)揉至能拉出透明薄膜、具有很好延展性的階段。
- 加入核桃仁，廚師機1檔慢速混合均勻
- 整理面團放在溫度28°、濕度75%環(huán)境中進行60分鐘左右基礎發(fā)酵。
- 發(fā)酵至2.5倍左右。
- 取出面團，分割110g左右/個。
- 滾圓后放在溫度28°濕度80%環(huán)境下醒發(fā)15分鐘。
- 取一個松弛好的面團，兩側(cè)稍微內(nèi)收一點，
- 用手從左到右輕拍排氣
- 翻面后裹入5-6克有鹽黃油
- 自上而下卷起，收口壓緊
- 等距放在烤盤上；
- 放在溫度32度左右濕度80%的環(huán)境下發(fā)酵，
提示：快發(fā)好的時候記得預熱烤箱和蒸汽。
發(fā)酵至2倍大，表面中間割口
- 擠少許有鹽黃油
- 發(fā)好的面胚放入預熱好的e9烤箱，蒸汽6秒，溫度上235下185，烘烤13分鐘；
海氏sp50、艾瑞斯ac90設置同上，其他型號烤箱請參照平時烘烤同類型面包的溫度時間。
- 出爐震模具，脫模。
- 冷透后密封保存。
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